Easy Creamy Lemon Chicken Recipe

If you’re searching for a dish that’s fancy enough to impress but easy enough for any weeknight, I’ve got you covered with this Easy Creamy Lemon Chicken Recipe. I absolutely love how this turns out—tender, juicy chicken bathed in the most luscious, tangy cream sauce. When I first tried this, I was amazed at how few ingredients and steps it needed, yet the flavors feel so elevated. Stick with me, and I’ll walk you through exactly how to get it right every time.

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Ingredients You’ll Need

The beauty of this Easy Creamy Lemon Chicken Recipe is in how straightforward the ingredients are, yet they come together for a rich and bright flavor combo. Fresh lemon juice is key for that perfect tang, while the chicken broth and heavy cream build a dreamy sauce. Here’s a little insight into each component to help you shop smarter.

• Chicken breasts: I prefer using large breasts so I can cut them into thin cutlets which cook evenly and quickly.
• Salt and pepper: The basics you’ll season with—don’t skimp here to bring out all the flavors.
• Italian herb seasoning: Adds a subtle herbal note; you can always swap with fresh herbs if you like.
• All-purpose flour: For dredging the chicken to get that golden crust and help thicken the sauce.
• Olive oil: The foundation for a good sear—extra virgin works well for flavor.
• Garlic: Freshly minced garlic gives the sauce that aromatic punch you expect.
• Unsalted butter: For richness and to meld all the flavors beautifully.
• Chicken broth: Adds depth to the sauce without overpowering the lemony brightness.
• Fresh lemon juice: The star ingredient—be sure to use freshly squeezed for the best zing.
• Heavy cream: This is what makes the sauce silky and indulgent.
• Fresh parsley: I love the pop of color and freshness it adds as a garnish.
• Lemon slices: For an extra visual and flavor boost at serving time.

Variations

I like to tweak this Easy Creamy Lemon Chicken Recipe depending on what mood I’m in or what’s in the fridge. It’s super forgiving, so feel free to add your own spin and make it your own.

• Herb variety: I’ve swapped Italian seasoning for fresh thyme or rosemary with great results, giving the sauce an earthy note I adore.
• Dairy-free version: Using coconut cream instead of heavy cream works surprisingly well if you want to avoid dairy.
• Spicy kick: Try adding a pinch of red pepper flakes while sautéing the garlic for a subtle heat.
• Vegetable boost: I sometimes toss in some spinach or cherry tomatoes at the end to add freshness and color.

How to Make Easy Creamy Lemon Chicken Recipe

Step 1: Prep the Chicken Cutlets

Start by slicing your large chicken breasts in half lengthwise to get thinner cutlets. I like to lay them between two sheets of plastic wrap and gently pound them with a meat mallet until they’re evenly thick—about ½ inch is perfect. This step is key because it helps the chicken cook evenly and stay tender. You’ll notice it cooks faster too, which is a win in my book.

Step 2: Season and Dredge

Season each cutlet generously with salt, pepper, and Italian herb seasoning. I usually use about a quarter teaspoon each per piece, but adjust to your taste. Then dredge the chicken in all-purpose flour, shaking off any excess—this little flour coating helps create a golden crust and also thickens the sauce you’ll make later.

Step 3: Sear the Chicken

Heat olive oil in a large nonstick skillet over medium heat until shimmering. Place the chicken cutlets in and cook for about 4-5 minutes on each side, until golden brown and cooked through (internal temp should hit 165°F). I like to keep an eye on them because you want a nice crust but no dryness. Once done, remove chicken and set aside—don’t wipe your pan because the browned bits will add amazing flavor to your sauce.

Step 4: Make the Creamy Lemon Sauce

In the same pan, melt butter over medium heat. Add the freshly minced garlic and cook just until fragrant—about 30 seconds to avoid burning. Pour in chicken broth and fresh lemon juice—start with one tablespoon, then taste and add the second tablespoon if you want extra tang (I generally do!). Bring the mixture to a gentle simmer, then slowly stir in the heavy cream along with salt and pepper to taste. This sauce comes together quickly and smells incredible.

Step 5: Finish and Serve

Return your chicken cutlets to the skillet, nestling them into the sauce. Let it simmer uncovered for another 4-5 minutes to thicken the sauce slightly and let the flavors meld. When it’s done, the sauce should coat the back of a spoon with a velvety texture. Serve immediately garnished with fresh chopped parsley and lemon slices for that extra pop of color and citrus zing.

How to Serve Easy Creamy Lemon Chicken Recipe

Garnishes

I always sprinkle freshly chopped parsley over the finished dish—it adds a fresh, vibrant color that makes the plate pop. A couple of thin lemon slices or wedges on the side not only look beautiful but let everyone add extra zing if they want. Sometimes I even toss on a few lemon zest curls for a bright finishing touch.

Side Dishes

My go-to sides include fluffy mashed potatoes or creamy risotto because they soak up that luscious sauce wonderfully. For a lighter option, steamed asparagus, sautéed green beans, or a fresh mixed greens salad work beautifully. I’ve also served it over a bed of polenta for a comforting twist that my guests loved.

Creative Ways to Present

For special occasions, I like to plate the chicken on a wide, shallow bowl with the sauce spooned generously over and around it. Tucking in a few edible flowers or microgreens elevates the look effortlessly. Another favorite: serve the chicken sliced on a platter surrounded by lemon wheels and fresh herbs—super inviting for sharing family-style meals.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so when you reheat, add a splash of chicken broth or cream to loosen it back up. I find this recipe actually tastes even better after a day as the flavors have had time to meld.

Freezing

Freezing creamy sauces can be tricky, but I’ve had success freezing this Easy Creamy Lemon Chicken Recipe by slightly undercooking the sauce before freezing. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge, then slowly reheat on the stove with gentle stirring to bring it back to life without breaking the sauce.

Reheating

Reheat leftovers gently on medium-low heat in a skillet, stirring frequently. Add a bit of broth or cream if the sauce feels too thick or dry. Avoid microwaving at high heat to prevent the cream from separating. A slow simmer keeps that creamy texture just right.

FAQs

Final Thoughts

This Easy Creamy Lemon Chicken Recipe has become one of my absolute favorites for busy nights when I want something that feels a bit special without a ton of fuss. It’s one of those dishes that feels both comforting and fresh, thanks to the lemon’s brightness and the creamy sauce’s indulgence. I recommend you try it soon—you’ll be amazed at how simple ingredients and a few tricks create a dish that your whole family will ask for again and again. Happy cooking!

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